Fatjona Fejzullahu, Márta Ladányi, Gabriella Kun-Farkas, Szilárd Kun
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Aroma Profile of Apple Spirits Fermented With non-Saccharomyces Yeasts and Their Dynamic Changes During Maturation
Recently, non-Saccharomyces yeasts have gained considerable attention as a novel strategy to enhance the aroma diversity of alcoholic beverages. This study explores the effect of sequential ferment...
期刊介绍：
The Journal of the American Society of Brewing Chemists publishes scientific papers, review articles, and technical reports pertaining to the chemistry, microbiology, and technology of brewing and distilling, as well as the analytical techniques used in the malting, brewing, and distilling industries.
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